Chicken Enchilada Soup
Chicken Enchilada Soup is infused with all the flavors of enchiladas. It’s creamy, cheesy, packed with chicken, and incredibly comforting.
Today I’m sharing a recipe that is a game-changer: Chicken Enchilada Soup. This soup is creamy, cheesy, packed with bold flavors, and incredibly comforting. It’s inspired by the popular Chili’s version we love, but in my opinion, this one is much better. I have made this for my family for several years and they still can’t get enough. It is so delicious that my kids go back for seconds. They love to add extra cheese and tortilla strips. And one of the best parts? This recipe makes a large batch, so we have leftovers the next day, and honestly, it tastes even better!
CHICKEN ENCHILADA SOUP
This soup is like an enchilada in a bowl. Imagine the flavors of warm corn masa, savory spices, tender chicken, and creamy cheese all coming together in a single bite. The Masa Harina (yellow corn flour) is the secret ingredient here, giving the soup its unique texture and flavor reminiscent of a classic enchilada. It’s hearty, satisfying, and perfect for the cooler months when comfort food is calling.
The recipe also uses Velveeta cheese, which melts beautifully into the soup, adding an irresistibly creamy texture. If you’re not a fan, then use freshly grated cheese to replace it.
This is a quick and easy recipe that can be thrown together in about an hour, making it a great choice for busy weekends or weeknights.
Ingredients
- 2 Tablespoons vegetable oil
- 1/2 cup diced yellow onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup Masa Harina (yellow corn flour)
- 8 cups chicken broth
- 1 can (15 ounces) crushed tomatoes
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup mild salsa
- 8 ounces Velveeta cheese cubed OR 2 cups shredded mild cheddar cheese
- 1-pound cooked chicken, cubed or shredded
Soup Toppings
- Shredded cheddar cheese
- Sour cream
- Tortilla strips
- Salsa
Instructions
Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion for 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until the onion is soft and translucent.
In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly.
Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil. Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer for 10 to 15 minutes.
Serve in individual bowls, with shredded cheese, sour cream and tortilla strips.
Servings
This recipe serves around 8. Each serving is hearty, especially when paired with the delicious toppings. Serve it up and let everyone add their own toppings for a truly fun meal experience.
Storage and Reheating
Once the soup has cooled down, transfer it to an airtight container. It will stay good in the fridge for up to 3 days, maintaining its rich, cheesy flavor and hearty texture. If the soup thickens in the fridge, simply add a splash of chicken broth or water when reheating to reach your desired consistency. When ready to enjoy, reheat in a pot over medium heat or in the microwave, stirring occasionally to ensure even warmth. Add fresh toppings to bring back the just-made feel!
30 Minute Prep
One of the best things about this recipe is how quickly it comes together – you can have it prepped in just 30 minutes! With just a bit of chopping and a few quick stir-ins, you’ll have all the components simmering in the pot in no time.
Using pre-cooked or rotisserie chicken cuts down on cooking time, and ingredients like Masa Harina and Velveeta melt in seamlessly, thickening and flavoring the soup as it cooks. In just half an hour, you’ll have a pot of warm, hearty soup ready to go, perfect for busy weeknights or effortless weekend dinners.
Serving Suggestions
This soup is hearty enough to be a meal on its own, but it also pairs wonderfully with some sides:
– Cornbread or Tortilla Chips: Both add a nice crunch and are perfect for dipping.
– Fresh Salad: A light green salad with a tangy vinaigrette helps balance out the richness of the soup.
– Avocado Slices: Creamy avocado adds another layer of texture and flavor.
– Corn or Flour Tortillas: This is a great recipe to warm up your favorite tortilla and use it to dip into the soup. I love to serve them warm with butter.
Meal Prep and Family Gatherings
This recipe makes so much to enjoy that it’s perfect if you’re feeding a crowd or looking to meal prep for the week. It’s a great dish for family gatherings, especially if everyone enjoys topping their own bowls. Plus, this soup freezes well. Allow it to cool completely, portion into airtight containers, and store in the freezer. To reheat, let it thaw overnight in the refrigerator and then warm it up on the stovetop.
Similar Recipes
Creamy Sausage and Tortellini Soup – Loaded with cheese filled tortellini and sausage in a creamy tomato broth. This wonderful soup is packed with flavor!
Crock Pot Chicken Corn Chowder – Tender chicken, potatoes, corn and more are all inside this delicious chowder. It makes for one comforting meal!
Slow Cooker Salsa Verde Chicken Soup – Simple, delicious and comforting. You can throw this soup together in no time and let your slow cooker do the cooking!
Slow Cooker Chicken Taco Soup – A delicious and hearty soup that is great for any season of the year. This is easy to make and will feed an army!
Chicken Enchilada Soup
Ingredients
- 2 Tablespoons vegetable oil
- 1/2 cup diced yellow onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup Masa Harina (yellow corn flour)
- 8 cups chicken broth
- 1 can (15 ounces) crushed tomatoes
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup mild salsa
- 8 ounces Velveeta cheese, cubed OR use 2 cups shredded mild cheddar cheese
- 1-pound cooked chicken cubed or shredded
Toppings
- shredded cheddar cheese
- sour cream
- tortilla strips
- salsa
Instructions
- Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until onion is soft and translucent.
- In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil.
- Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer 10 to 15 minutes.
- Serve warm soup in individual bowls. Top with favorite toppings. Enjoy!
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I love enchiladas and this soup sounds just as good. I have never had it at chili’s. If I make half a batch, are all the ingredients cut in half?
DD, yes just divide ingredients in half to make a half batch 🙂
In the ingredients list, the chicken is cubed but in the recipe it says the chicken is shredded. Which is it?
Either would work fine. 🙂
I ended up shredding it. 😉
It was delicious and easy! Perfect for a -15° night!
Do you have a suggested substitute for the Masa Harina? My local grocery store does not seem to carry it. Thanks!
What would you suggest to use instead of Masa Harina?